A This looks pretty on a buffet table when it's made in the glass bowl. The recipe is from "Taste of Home Cookbook" (2006).
Layered Lettuce Salad
Makes 12 servings.
Salad:
1 medium head lettuce, torn
1 cup minced fresh parsley
4 hard-cooked eggs, sliced
2 large tomatoes, chopped
1 package (10 ounces) frozen peas, thawed and patted dry
6 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
1 small red onion, chopped
Dressing:
1 1/2 cups mayonnaise
1/2 cup sour cream
1 teaspoon dillweed
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh dill sprigs (optional)
To prepare salad: In large salad bowl, layer in order lettuce, parsley, eggs, tomatoes, peas, bacon, cheese and onion.
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